Mechanistic insights into furan formation in maillard model systems

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 229-235

  Van Lancker, Fien ^a   Adams, An ^a   Owczarek Fendor, Agnieszka ^a   De Meulenaer, Bruno ^a   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

alanine; CAMOLA; Furan; Maillard reaction; model systems; SPME GC MS

Indexed keywords

ALANINE; CAMOLA; FURAN; MAILLARD REACTION; MODEL SYSTEMS; SPME-GC-MS;

AMINO ACIDS; AROMATIC COMPOUNDS; CALCINATION; CHEMICAL REACTIONS; GLUCOSE; THERMAL PROCESSING (FOODS);

ORGANIC POLLUTANTS;

FURAN; FURAN DERIVATIVE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; GLYCATION; HEAT;

FURANS; HOT TEMPERATURE; MAILLARD REACTION; MODELS, CHEMICAL;

EID: 78651084498     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102929u     Document Type: Article

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